Effect of salmon plasma protein on Pacific whiting surimi gelation under various ohmic heating conditions Public Deposited
Downloadable ContentDownload PDF
This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published article is copyrighted by Elsevier and can be found at: http://www.journals.elsevier.com/lwt-food-science-and-technology/
|Funding Statement (additional comments about funding)|
This work has no parents.